Vegetarian Cook Book

Beat egg into hot mashed potatoes, add the olives, and enough gluten that the mixture can be molded. Bake in a quick oven to a light brown. OLIVE AND NUT RAREBIT Olives, % cup. Nuttolene, 1/4 pound. Protose or nut cero, 1 1/4 pounds. Onion, grated. Sage. Salt. Bread. Egg. Seed the olives, and mince with the protose or nut cero and nuttolene. Add the sage, grated onion, and salt, and mix well. Proceed as for making sandwiches. Trim the edges, cut in two in the center, drop in beaten egg, and cook as for cutlets. OLIVE FILLETS Olives, 1/2 cup. Nuttolene or nut loaf, 1/4 pound. Protose, 1 1/4 pounds. Onion, grated. Sage. Salt. Bread. Brown gravy. Mince the nuttolene or nut loaf, protose, and seeded olives, and add the salt, sage, and grated onion. Mix well, and spread on thin slices of bread, cover with a second slice as for a sandwich, trim off the crusts, and cut through the center. Put a small amount of gravy in a granite pan, and place the prepared sandwiches therein, leaving an inch or so between them. Cover with the remainder of the gravy, and bake for twenty minutes. LENTIL CHARTREUSE Lentils, cooked, 1 pint. Eggs, 2. Bread crumbs, 1 cup. Oil, 1 tablespoon. Rice, 1 quart. Cream, 1 cup. Salt. Onion, grated. Sage. Press the lentils through a fine colander. Add the salt, sage, onion, cream, bread crumbs, and one egg. Mix well. Line the bottom of a bread tin with a piece of manila paper, grease this and the side of the tin, and line all with a portion of the rice with which has been mixed the remaining egg. Fill with the lentil preparation, and cover with the remainder of the rice. Bake until well set, and serve with jelly sauce. LENTIL FRITTERS Lentils, 1 cup. Rich milk, I/4 cup. Egg, 1. Butter, 1 tablespoon. Flour, % cup. Cook the lentils until tender, drain, and press through a colander. Put with these the milk, butter, flour, salt, and beaten yolk, mix thoroughly, and add the stiffly beaten white. Drop in spoonfuls on oiled griddle, and brown on both sides, or bake in the oven. Garnish with parsley, and serve with marmalade or apple sauce. RICE AND EGG SCRAJMBLE Rice, cooked, 2 cups. Eggs, 4, Milk, 4 cups. Scramble the eggs in the milk, add salt when nearly done, mix with the rice, and serve hot. SPANISH RICE Rice, 1 cup. Bay leaf, 1. Celery, minced, 1 stalk. Tomatoes, 2 cups. Onion, minced, smaU, 1. Oil, 2 tablespoons. Flour, 2 tablespoons. Salt. Boil the rice until about two thirds done, drain, and finish cooking in the following sauce: Sauce: Put in a saucepan the oil, celery, onion, and bay leaf; set over the fire, and stir occasionally to prevent burning, until brown. Then add the flour, and stir till brown. Pour in the tomatoes, let cook a few minutes, strain, and add to the rice. This sauce may be prepared by cooking the other ingredients in the tomatoes, and thickening with the flour braided in a little water. SMOTHERED GARBANZOS Boil and drain garbanzos, and cover with sauce made as follows, afterward cooking for at least fifteen minutes: Sauce: Cook one small onion, minced fine, in four tablespoonfuls of oil; add two tablespoonfuls of flour, and brown; then add two cups of hot strained tomatoes, and one and a half cups of hot water. GAEBANZO ROAST